Wednesday, 22 January 2014

Recipe for Murighonto: Rice and Fish head cooked with Indian Spices

I was in a real fix to describe this particular dish.I did not exactly know what would fit the ideal description. After considerable brain storming I came to the conclusion that I should use my own creative way to depict this one rather than the traditional way. According to me, it is a great amalgamation of rice and catla fish head (broken into small pieces), swimming together in a bed of spices consisting of ginger, garlic, coriander and cumin. Half of the taste of any dish lies in its smell. The unique combination of the smell of these ingredients (rice, fish head, spices) topped with ghee and garam masala really titillates your nostrils and you could feel you are "sucking up the taste units".

Ingredients:

Catla fish head: 1

Mustard oil: 3 tbsp

Onion sliced: 2 large sized

Potato: 1 big cubed

Garlic chopped: 1 tbsp

Ginger paste: 1 tbsp

Garlic paste: 1 tbsp

Bay leaves: 1 or 2

Cinnamon stick: 2 (1/2 ich each)

Cardamom: 2-3

Rice: 1/2 cup(Basmati or Govind Bhog)

Tomato chopped: 1

Cumin Powder: 1 tbsp

Coriander Powder: 1 tbsp

Red chilli Powder: 1 teaspoon

Green chillies: 2 slitted

Turmeric Powder: 1/2 tbsp

Garam Masala Powder: 1 tbsp

Ghee: 1/2 tbsp

Sugar: 1/2 tbp

Salt

Procedure:

Wash and marinate the fish head with a pinch of turmeric and salt for
about 15 minutes.

Fry the cubed potatoes with a little salt in oil and keep it aside.

Heat mustard oil in a kadai(wok) and fry the fish head until brown.Break it in small pieces and keep it aside.

Now in another kadai, heat mustard oil, add bay leaves, cardamom and cinnamon.